I made these cookies months ago and have been thinking about them lately, but I keep forgetting to buy almond butter.

Besides being a nice change up from your regular peanut butter cookie, these are insanely easy to make!

You only need like 5 ingredients – and you don’t even need flour. Which is definitely a good thing when you’re making hundreds of other sweets during the holidays and just happen to run out of flour for the third time.

That’s right. These soft, chewy, buttery almond cookies have NO flour and NO butter.

Can you believe it?

I couldn’t either the first time I made them. And dipping them in chocolate takes them over the edge.

I like a good peanut butter cookie, but I think I like these even more.

These look fantastic! I make similar cookies with peanut butter but they don’t look as pretty as that – maybe it’s the baking powder, I can’t remember adding any in the ones I tried. Plus I think almond butter must be delicious. I’m going to try these for sure :)

Hmm…I tried these but they did not set or bind. The edges ran slightly and burnt before the rest of the cookie was set, and then the cookie did not hold together enough to lift even when cool. Followed recipe & temp to the T. Any ideas? They look lovely in your pictures! Thanks!

admin replied: — January 12th, 2012 at 12:37 am

Oh no – I’m so sorry! They may turn out a bit different depending on what brand/type of nut butter you use (i.e. if it’s runnier/has more oil than the kind I had). If you try them again, don’t flatten them when you place them on the baking sheet, and leave them on the sheet for a few minutes to cool before trying to move them. I hope that helps!

Anytime you bake with peanut/almond butter, brands can definitely make a difference since the texture differs so much.

Brandi, these cookies look FABULOUS! I am a sucker for all things peanut butter and chocolate. i’ve NEVER baked with almond butter before but i just bought a jar and i know i’ll love it. I might just have to make these cookies soon. they look insanely easy!

Hi Brandi I have tried these and they are actually in the oven now and have flattened out completely. Look nothing like yours. They did when they went in the oven. I have baked them for 12 minutes at 350. I am not sure if the Raw Creamy Almond Butter that I had made this difference??? HELP :)

admin replied: — December 12th, 2012 at 8:33 pm

Hi Kristie! Thank you so much for letting me know! They may turn out a bit different depending on what brand/type of nut butter you use (i.e. if it’s runnier/has more oil than the kind I had).

If you try them again, don’t flatten them when you place them on the baking sheet, and leave them on the sheet for a few minutes to cool before trying to move them. I hope that helps!

Anytime you bake with peanut/almond butter, brands can definitely make a difference since the texture differs so much.